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Topic: hi all kiwis (Read 13352 times)

Make everything in the book really Have a very cheese loving son in law so hope I don't kill him with cholestrol. He eats buckets of the stuff. Have made some really nice cheddars and goudas. I think the gouda is the family favorite. Have ried most of the aged hard cheeses. They all turn out pretty good. As well as all the soft ones. It's loads of fun. My husband has built me a cheese room cause he hates the stink of the hanging ones, (cat sick!! he says) and hopes I will move my little operation to the new room. My second fridge is now coming into operation, but I can't stop.

Hi Kiwis one n all. We're in the South Island on the West Coast. We hand milk one cow (first season), and have so far enjoyed making a few fetas, some cottage cheeses, a Colby and just this weekend a Gouda (Gouda type anyway?!), Lebaneh, 'Farmer's' cheese and cream cheese. Started out well then had a string of miserable failures (great chook food though), hopefully getting back onto a better track now. This site has been a great help. This there a 'proper' recipe section somewhere? I've found some but only by trolling through miles of threads.Bon appetit turophiles!Brett and Michelle

Kia ora! Lost my password and ID when my last computer melted! Great to see so many Kiwis making cheese. I'm in Whanganui. My dog ate my only attempt at camembert when it developed a very strong amonia smell which members warned me was not a good sign. Now I know it needs to be stored in a breathable place!! I really want to try making halloumi. Didin't see a recipe for it listed. I will keep looking, O0but anyone know of a good one?

Yay for this site! We've been searching for good information all over the net and now we've found it all in one place.

Just starting out in the cheese making game and have so far made Camembert, halloumi, red Leicester, feta, quark, ricotta, romano, brie and I'm just about to have a go with a blue vein and parmesan. Desperate to move out of our home kitchen and get a decent set up. We have definitely got the cheese making bug!

I have one set up in a old fridge with no fan as not to dry out my cheese works really well. I live in wellington and its hotter in my fridge than it is in my shed. Anyone who lives near wellington want to sell me some milk. I have made only one unpasteurised brie so far and it was real nice.